26 September 2007

Catfish with Cilantro Chutney

We had TONS of the pear salsa left over from Chicken and Pear Salsa (see 9/23/07 post), and I wanted to find a way to use it up. I also had lots of cilantro in the fridge, and catfish I needed to use soon. And voila – found this recipe online, only with different ingredients. Some tweaking, and you get this lovely dish. Works in a pinch and comes together quickly. Good use of leftover pear salsa!

Catfish with Cilantro Chutney

1 c. (packed) chopped fresh cilantro
½ c. leftover Pear Salsa (see Chicken with Pear Salsa recipe, 9/23/2007)
¼ c. canned unsweetened coconut milk
1 large garlic clove, peeled
2 6-8-oz.catfish fillets
Ground cumin
Salt and pepper
4 Tbsp. extra-virgin olive oil

Coarsely puree first 4 ingredients in food processor. Season chutney with salt and pepper.

Place flour in a shallow bowl; mix cumin, and some salt and pepper (to taste) into flour. Dredge fish pieces in flour. Heat oil in medium skillet over medium-high heat. Add the fish. Fry until just opaque in center, about 5 minutes per side.

Transfer to plates; top with chutney. Good with rice as well – I made basmati rice, using the leftover canned coconut milk instead of water, and topped it with chutney as well.

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